Rice Salad
Submitted by jkvetter on May 24, 2007 - 3:03pm
Servings:
Serves 4-6This is a delicious dish that I have served and people really love. I like my rice chewy, but you could soak the rice longer if you want it to be softer.
Ingredients:
1 cup Brown Rice
1 cup Wild Rice
1 Red Pepper, Chopped
1 Green Pepper,
Chopped
1 Medium-sized Purple Onion, Diced
1 Portabello Mushroom Cap, Chopped
12 Cherry Tomatoes, Halved
5 tablespoon Olive
Oil
5 tablespoon Apple Cider Vinegar
1 sprinkle Fresh Cilantro, Chopped
Salt and Pepper to taste
Lemon, Juiced
Preparation:
Place Brown and Wild Rice in a large bowl and cover with water and soak over night. Drain and Rinse. I rinse three times (I don’t know why, just feels right)
Place rice in another large bowl and add all vegetables and mix. In another bowl, mix together lemon juice, olive oil, apple cider vinegar, cilantro and salt and pepper. Pour over rice and vegetable mixture and toss together. Place in refrigerator for at least 2 hours and serve chilled.
No responses to "Rice Salad"
1.
I think that hulled hemp seeds might work with this, also:)
2.
The portabello mushroom cap should be large or you could use two medium ones. Also, this is great as a sprouted wheatberry salad.
3.
This looks great! I'm going to try it!